Two super simple vegan Arabic salads that are filling and nutritious

January 12, 2016 Yael Greenberg

spirulina israeli food

My two favorite (AND REALLY SIMPLE) Israeli salads, one made with cilantro and garbanzo beans and the other with carrots and black lentils. With fresh-squeezed lemon juice. These ones were spotted at Maklubar, a cool spot for Arabic food in Tel Aviv.  

How to make?

Garbanzo salad:
- Soak garbanzo beans over night and boil for 1 hour or get the canned version, drain and wash then drain again.
- Add olive oil, fresh lemon, Atlantic salt, 1/4 tsp cumin, 1/2 tsp turmeric and cilantro. I also add 1/2 tsp of date syrup.

Carrot and black lentils salad:
- Shred fresh carrots.
- Boil black lentils. No need to pre-soak, but it's a good way to increase vitamin B content. 
- Mix carrots and black lentils, olive oil (extra virgin), Atlantic salt, 1/4 tsp black pepper, a bit of apple cider vinegar and fresh lemon juice. 


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